啊Hong用的海参是现成已经泡发的，海味干粮店或药材店都买得到。因为省略了泡发海参的准备功夫，这菜容易做得多了。啊Hong也说到火蒜是这菜的精髓，切莫以蒜头替代火蒜来做这菜。不然，会做不出这菜的原有风味。同时，为保持海参的脆嫩口感，海参的焖煮时间也不宜过长，大盖20分钟，入味就好了。今天就把这福建年菜学上来，过年又多道年菜来贺年啦。 分量：6-7人份 准备时间：20分钟 煮时：2个小时 材料A： ½只 猪脚（斩块） 1条 海参（现成泡发的） 10粒 花菇（泡软） 6粒 火蒜 3片 姜片 5瓣 蒜（去衣） 3颗 冰糖 1汤匙 黑酱油 3汤匙 酱油 ½ 茶匙 盐 2汤匙 油 1公升 水（盖过猪脚） 材料B： 2片 姜片 1公升 水（盖过猪脚） 1汤匙 料酒/ 花雕酒 准备功夫： 1. 把猪脚清洗干净，入锅，加入材料B， 汆烫片刻。猪脚出锅，洗净沥水待用 2. 泡发海参切块 做法： 1. 热锅倒入油，加入姜片和蒜头，炒匀爆香 2. 加入猪脚炒匀爆香，加入黑酱油和酱油，炒匀片刻 3. 倒入清水，冰糖、盐、花菇和火蒜，盖上 4. 大火煮滚，转至慢火焖煮1个半小时 5. 起盖，加入海参，炒匀，盖上慢火继续煮20分钟 6. 起盖，加入盐调味 7. 转大火炒匀收汁 8. 熄火，完成
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Braised Pork Trotters with Sea Cucumber & Mushroom 海参焖猪脚
Course: MainCuisine: ChineseServings
6
servingsPrep time
20
minutesCooking time
2
hoursAccording to Hong, roasted garlic (don’t use the usual garlic) is the essence of this braised Hokkien dish.
Ingredients
- Ingredients (Set A)
½ pc pork trotter (cut into pieces)
1 pc dried sea cucumber (soaked)
10 pc shiitake mushroom (soaked)
6 pc roasted garlic
3 pc ginger slice
5 cloves of garlic (remove skin)
3 pc rock sugar
1 tbsp dark soy sauce
3 tbsp soy sauce
½ tsp salt
2 tbsp cooking oil
1 litre water (enough to submerge pork trotter)
- Ingredients (Set B)
2 pc ginger slice
1 litre water (enough to submerge pork trotter)
1 tbsp shaoxing wine
Instructions
- Preparations
- Wash the pork trotter, insert into a pot, add Ingredients B, blanch briefly, retrieve pork trotter, wash, drain and set aside
- Soak sea cucumber and cut into pieces
- Steps
- Add cooking oil into a heated wok, add ginger slice, garlic and saute
- Add pork trotter and saute, add dark soy sauce, soy sauce and fry briefly
- Add water, rock sugar, salt, mushroom, roasted garlic and cover with a lid
- Bring to boil with high heat, switch to low heat and simmer for 1 ½ hour
- Lift the lid, add sea cucumber, fry evenly, cover and continue simmer for 20 minutes
- Lift the lid, add salt to season
- Switch to high heat and fry evenly
- Turn off the gas, it’s done!
Recipe Video
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